One year in the cellar
SEPTEMBER - OCTOBER
Manual harvest with immediate crushing and de-stemming. After few hours alcoholic fermentation begins. Our wines except sparkling riesling and pinot rosé, have a long skin contact.
OCTOBER - NOVEMBER
Drawing off: the must is divided from the skins and then rests in the tanks where the alcoholic fermentation continues.
DECEMBER - JANUARY
Repeated racking cleans the wine to remove lees.
The wine evolves day by day.
Some wines are ready for bottling.
Some wines are ready for aging in wooden barrels.